Finnish Salmon-Potato Chowder

Reserve 2 servings of the Maple-Glazed Roasted Salmon to make this chowder.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 22%
  • Fat: 7.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 21.6g
  • Carbohydrate: 39.1g
  • Fiber: 4.2g
  • Cholesterol: 47mg
  • Iron: 1.9mg
  • Sodium: 386mg
  • Calcium: 224mg

Ingredients

  • 1 teaspoon butter or stick margarine
  • 3 cups chopped onion
  • 1/2 teaspoon celery salt
  • 1/4 cup all-purpose flour
  • 1 (8-ounce) bottle clam juice
  • 4 cups cubed peeled baking potato
  • 1 1/2 cups thinly sliced carrot
  • 3 1/2 cups 1% low-fat milk
  • 10 ounce Maple-Glazed Roasted Salmon
  • 2 tablespoons chopped fresh or 2 teaspoons dried dill
  • 1/4 teaspoon Worcestershire sauce

Preparation

  1. Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.
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